I was seeing other bloggers freeze soup or pasta in cupcake tins. But I think it would be difficult to take the food out once it was frozen. Maybe silicone would be great to freeze in and easy to pop out – but I wasn’t able to find any! So I came up with the idea of using plastic wrap.
Very simple. Just take a strip of wrap and pour soup/stew/whatever into the cupcake portion.
Stick it in the freezer.
Then the next day (when it’s frozen) pull out pieces and put into a ziplock. I just left them in the plastic wrap. It isn’t difficult to unwrap them but I figure it is a little more protection from freezer burn.
These pictures were from a batch of stew in my slow cooker. We ate it for dinner and I was still able to freeze another meal on top of the 12 servings. I think my chili would work for dips or if I want a little flavor in another dish, I can toss a serving in. I like the flexibility and this will help my family eat from scratch rather than eat from a can.
I also did the same thing today with some cupcakes. When my sweet tooth needs satisfaction I need something quick and yummy.